Cut little crosses on the tomatoes and put them into the saucepan and add some boil water. Then remove the skin and seeds and cut them into larger pieces.
Slice the eggplant and the courgette, sprinkle them with salt and set them aside for 30 minutes. Then use kitchen towel paper to dry them.

Slice the peppers and remove seeds, then slice the cloves of garlic and the onion.

Pour some olive oil into the frying pan and heat them.

Add an onion and the peppers, tomatoes and steam them under the lid for 30 minutes.

Then add the eggplant, the courgette, slices of garlic. Add salt and herbs.
Steam Ratatouille under the lid for 10 minutes.
Then uncover it and stir for 20 minutes or until water vaporize.

Put it into the plate and grate parmesan cheese on the top. Serve it with a slice of bread.